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Good Meat: The Complete Guide to Sourcing…

Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat

by Deborah Krasner

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Very good. Good photography, I do wish the pages on fabrication were bigger, but then when I talk to my wife on taking a $1600 course on fabricating a big she looks at me funny.
Beef, lamb, pork and poultry. Pages long discussions on cut sheets for each if you buy animals in quarters, halves or whole. My wife and I probably have 50 recipes in the book marked for future consumption.

I do have to take the author to serious task for her discussion of preserving animal fat. Since it is fat and going to be refrigerated a hot water bath will work, but a dish-washer, even on high heat mode, does not get water hot enough. ( )
  wwj | Sep 29, 2010 |
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With the rising popularity of the locavore and organic food movements-- and the terms 'grass fed' and 'free range' commonly seen on menus and in grocery stores--people across the country are turning their attention to where their meat comes from. Whether for environmental reasons, health benefits, or the astounding difference in taste, consumers want to know that their meat was raised well. 'Good Meat contains more than 200 recipes for pork, beef, lamb, poultry, and game, and tips on raising sustainable meat and buying from local farmers. Col. photos. PUBLISHER ANNOTATION, c2010.… (more)

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